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EXAMS > TLE > Flashcards

TLE Flashcards

1
Q

refers to poultry or fowl products.

A

Egg

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2
Q

____ may be eaten cooked in its shell, fried or poached or may be combined with other ingredients to produce another dish.

A

Eggs

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3
Q

In baking, egg acts both as an __________ and ________.

A

emulsifier and leavener.

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4
Q

The egg‘s protective coating or _____ layer which aids in the maintenance of its freshness by covering the small holes in the shell

A

Mucin

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5
Q

small holes in the shell is called _____.

A

Bloom

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6
Q

is removed during washing so it is not advisable to
wash eggs prior to storage unless it is very dirty.

A

Bloom

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7
Q

Removal of the _____ _____ will expose the holes
making the egg susceptible to bacterial penetration and dehydration, thus hastening deterioration of its quality.

A

Mucin Layer

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8
Q

are produced commercially in farms with a few hundred laying chickens, or in large laying
complexes with thousands of layers.

A

Eggs

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9
Q

is indeed a convenient food for any meal in
and out of the house.

A

Egg

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10
Q

a small hand tool used generally in decorative works such as making garnishes.

A

Channel Knife

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11
Q

a perforated bowl of varying sizes made of stainless steel, aluminum or plastic, used to drain, wash or cook ingredients from liquid.

A

Colander

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12
Q

a broad – bladed implement bent to keep the hand off hot surfaces. It is used for turning and lifting eggs, pan cakes, and meats on griddles, grills, sheet pans, and the likes and also used to scrape and clean griddles.

A

Offset Spatula

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13
Q

a small implement used to brush the surface of unbaked pastries or cookies with egg
white, egg yolk or glaze.

A

Pastry Brush

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14
Q

a broad flexible plastic or rubber scraper, that is rectangular in shape with a curve on one side. It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or whipped cream.

A

Rubber spatula or scraper

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15
Q

a screen – type mesh supported by a round metal frame used for sifting dry ingredients like
starch and flour.

A

Sieve

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16
Q

large stainless spoons holding about 3 ounces used for mixing,
stirring, and serving.

A

Spoons: solid, slotted and perforated

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17
Q

are large, long-handled spoons with holes in the bowl used to remove larger solid particles from liquids.

A

slotted and perforated spoons

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18
Q

a device with loops of stainless steel wire fastened to a handle. It is used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups.

A

Wire whip or Whisk

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19
Q

A miniature Bain Marie with an upper dish containing indentations each sized to hold
an egg or contains separate device for poaching.

A

Egg Poacher

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20
Q

a heavy-based frying usually of cast iron or copper, with rounded sloping sides used exclusively for omelets and never washed after used but cleaned with absorbent paper.

A

Omelet Pan

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21
Q

a kitchen utensil used for measuring liquid or bulk solid cooking ingredients such as flour and sugar

A

Measuring Cup

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22
Q

used to measure an amount of an ingredient, either liquid or dry, when cooking, may be made of plastic, metal, and other materials.

A

Measuring Spoons

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23
Q

deep cooking pan with a handle used primarily for cooking sauce.

A

Sauce Pan

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24
Q

these containers have smooth, rounded interior surfaces with no creases to retain some mixture and is used for mixing ingredients.

A

Mixing Bowl

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25
Q

a chamber or compartment used for cooking, baking, heating, or drying.

A

Oven

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26
Q

A hand-held mixer which usually comes with various attachments including a whisk attachment for whisking cream, batters and egg whites, and sugar.

A

Electric Mixer

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27
Q

Different cleaning tasks require the same methods. Getting things wrong can cause damage to surface, harm to yourself, and spread bacteria and dirt.

TRUE OR FALSE?

A

FALSE

Different cleaning tasks require the DIFFERENT methods

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27
Q

a kitchen appliance where you store food at a cool temperature.

A

Refrigerator

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28
Q

is the removal of visible soil

A

Cleaning

28
Q

means reducing the number of harmful microorganisms by using very hot water or a chemical sanitizing solution.

A

Sanitizing

28
Q

A ________ _______ that is an overall system should be prepared to organize all your cleaning and sanitizing tasks.

A

Cleaning Program

28
Q

To be effective, cleaning and sanitizing must be two-step process.

What are the 2 steps?

A

Surfaces must first be cleaned and rinsed before being sanitized.

29
Q

Clean in a logical order.

TRUE OR FALSE?

A

TRUE

30
Q

Many cleaning agents are harmless. Their contact with your skin or eyes or breathing in the fumes can cause a serious illness.

TRUE OR FALSE?

A

FALSE

Many cleaning agents are HARMFUL.

31
Q

Mixing one agent with another can be very dangerous. A chemical reaction can be set up, or in some cases, produce poisonous fumes.

TRUE OR FALSE

A

TRUE

32
Q

3 parts of an egg

A

the shell, the egg white, and the egg yolk

33
Q

The egg‘s outer covering, the shell, accounts for about 9 to 12 % of its total weight depending on egg size.

A

SHELL

34
Q

The _____ is the egg‘s first line of defense against bacterial contamination.

A

SHELL

34
Q

As the egg cools, the contents contract and the inner shell membrane separate from the outer shell membrane to form the air cell.

TRUE OR FALSE?

A

TRUE

34
Q

When an egg is first laid, It is hot.

TRUE OR FALSE?

A

FALSE

It is WARM.

34
Q

The _____ is produced by the shell gland (uterus) of the oviduct, and has an outer coating, the bloom or cuticle.

A

SHELL

34
Q

This is the empty space between the white and shell at the large end of the egg which is barely existent in newly laid egg.

A

AIR CELL

34
Q

also called egg white

A

ALBUMEN

34
Q

The _______ somewhat seals the pores and is useful in reducing moisture losses and in preventing bacterial penetration of the egg shell.

A

CUTICLE

35
Q

Egg whites accounts for most of an egg‘s liquid weight, about 68%.

TRUE OR FALSE?

A

FALSE

67%

36
Q

From the yolk outward, they are designated as the inner thick or _____________ white,

A

Chalaziferous white.

37
Q

The outer thick white is a narrow fluid layer next to the shell membrane.

TRUE OR FALSE?

A

FALSE

OUTER THIN

38
Q

The inner thin white is a fluid layer located next to the shell.

TRUE OR FALSE?

A

FALSE

NEXT TO THE YOLK

39
Q

The outer thin white is a gel that forms the center of the albumen.

TRUE OR FALSE

A

FALSE

OUTER THICK

40
Q

This is the ropey strands of egg white at both sides of the egg, which anchor the yolk in place in the center of the thick white.

A

Chalaza.

40
Q

is a dense, matted, fibrous capsule terminates on each end in the chalazae, which are twisted in opposite directions and serve to keep the yolk centered.

A

inner thick white (chalasiferous layer)

41
Q

They are sometimes mistaken for egg imperfections or beginning
embryos, which of course they are not.

A

Chalaza.

42
Q

The turn in the chalaza is meant to keep the germinal disc always on top whichever way the egg may turn.

TRUE OR FALSE?

A

FALSE

THE TWIST

43
Q

The more prominent the chalazae the fresher is the egg.

TRUE OR FALSE?

A

TRUE

44
Q

This is the entrance of the latebra, the channel leading to the center of the yolk.

A

Germinal Disc

45
Q

When the egg is fertilized, sperm enter by way of the shell, travel to the center and a chick embryo starts to form

TRUE OR FALSE?

A

FALSE

ENTER BY THE GERMINAL DISC

46
Q

is barely noticeable as a slight depression on the surface of the yolk.

A

Germinal Disc

47
Q

Since table eggs are not fertilized, this is easy to recognize as when the egg is fertilized.

TRUE OR FALSE?

A

FALSE

THIS IS NOT AS EASY

48
Q

2 KINDS OF MEMBRANES

A

one just under the shell and the other covering the yolk

shell membrane and the vitelline membrane

49
Q

The air cell formed due to the contraction of egg as it cools, is found
between the two layers of this shell membrane.

TRUE OR FALSE?

A

TRUE

50
Q

The outer membrane sticks to the shell while the inner membrane sticks to the albumen.

TRUE OR FALSE?

A

TRUE

51
Q

During storage, the egg losses water by evaporation, causing the air
cell to enlarge. The _________ ________ is the covering that protects the yolk from breaking.

A

vitelline membrane

52
Q

The _________ _________ is weakest at the germinal disc and tends to become more fragile as the egg ages. Every cook has experienced that the yolk of eggs that are no longer fresh easily break.

A

vitelline membrane

53
Q

The ___ ____ is formed in the ovary.

A

EGG YOLK

53
Q

yellow to yellow- orange portion makes up about 33% of the liquid weight of the egg.

A

YOLK

54
Q

On the surface of the yolk, there is a small white spot about 5 mm in diameter.

TRUE OR FALSE?

A

FALSE

2MM

55
Q

This is the germinal disc and it is present even if the egg is infertile.

A

YOLK

56
Q

It contains all the fat in the egg and a little less than half of the protein.

A

YOLK

56
Q

The main protein in the egg yolk is vitelline, a ___________.

A

lipoprotein

57
Q

It also contains _________ which is high in phosphorus and has antioxidant properties

A

phosvitin

58
Q

_______ which is high in sulfur

A

livetin

EXAMS (34 decks)

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